Arla develops protein solution to improve quality of low-fat cottage cheese

Arla Foods Ingredients has developed a new clean-label protein solution to address the problem of watery low-fat cottage cheese.

The new product can simply be added to the dressing (cream) combined with curds to create cottage cheese. On reacting with the salt in the dressing, it creates a thicker texture and a creamier end product.

Cottage cheese has been seeing a surge in demand as it is considered as a healthier option for multiple occasions.

The company claimed that since the quality of the cream dressing with Arla’s ingredient is better, the quantity of curds can be reduced without affecting the product.

Arla Foods Ingredients category and application manager for cheese Claus Andersen said: "This is a unique solution for improving cottage cheese products, especially low-fat cottage cheese, which often presents technical and quality challenges.

"Now manufacturers can achieve a thick, creamier and tastier end product, using a dairy-based ingredient that is clean label and familiar to consumers."

The use of the ingredient is also said to eliminate the requirement for stabilisers that are often used to improve the quality of low-fat cottage cheese.

The cheese produced with the new product is also said to be more stable and is less likely to lose its texture, which helps enhance its overall appearance.

Besides improving the quality of low-fat cottage cheese, the product can also be used to improve the flavour and quality of the standard version of cheese.